8chicken piecesbone in and skin on ( thighs work the best in this recipe)
2large yellow onionsdiced small
1/4cupgreen peppervery finely diced
1/4cuptomatovery finely diced
3tablespoonsHungarian sweet paprika
1/2 - 1teaspoonsmoked paprikaoptional, not traditional, but really takes this over this top!
1/8teaspoonof cayenne pepper
1 1/2cupschicken broth
Pat the chicken pieces dry with paper towels.
Place a large braising or sauté pan (that has a lid this is important for later) over medium-high heat and melt the butter. When the butter is sizzling, place the chicken pieces into the pan, skin side down. Fry in the butter until well browned on the skin side. Flip, carefully as not to leave the skin sticking to the pan, and continue to cook another 3-4 minutes on the other side.
Once done, remove the chicken and place on a plate.
Place the sliced onions into the frying pan and and cook them until they are slightly browned, 9-10 minutes.. Add in the peppers, tomatoes and garlic and sauté for 3-4 minutes.
Push the vegetables to one side and add in the flour and cook in the fat remaining in the pan until slightly browned.
Pour in a small amount of chicken broth to deglaze the pan, making sure to carefully dissolve the flour into it, and removing any browned bits from the bottom of the pan. Mix everything together. Once done, stir in the paprikas and the cayenne. Pour the remaining broth in, THEN add salt and pepper to taste!
Place the chicken pieces on top of the mixture.
Cover and cook on a low simmer for 25-30 minutes or until the thighs are 185°F and the chicken starts to fall off the bone, then turn the heat down to low.
Remove the chicken and place on a clean plate.
Stir in the sour cream until combined. Remove the pan from the stove.
Serve with egg noodles, mashed potatoes, dumplings etc.
for an authentic taste you do need the Hungarian sweet paprika!